This homemade Blackberry Pie combines a light and flakey pie crust with a super juicy, sweet, seasonal blackberry filling for the ultimate summer dessert. Add a scoop of vanilla ice cream or fresh whipped cream for the perfect finish, and get ready to make this recipe every single year!
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The Best Blackberry Pie
It really doesn’t get much better than freshly baked homemade berry pie in the summertime. Luckily, this recipe for Blackberry Pie is also about as quick and easy as homemade pie gets.
Follow these step-by-step instructions for both our homemade double pie crust and blackberry pie filling and you will be gobbling it up in no time, even if you have never made a pie before in your life. The hardest part is waiting for it to cool!
Enjoy with a big scoop of vanilla ice cream, a dollop of whipped cream, or with a big cup of coffee. And if you prefer other berries, swap out the blackberries for raspberries, blueberries, strawberries, or even boysenberries. It all works and it is all absolutely out of this world.
Key Ingredients
Pie Crust
- Flour - all-purpose flour makes great pie crust.
- Crisco - Crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
Blackberry Pie Filling
- Blackberries - you can use fresh berries or frozen berries for Blackberry Pie. If you plan to use frozen, you’ll want to increase the amount of cornstarch by a bit because they tend to have more moisture.
- Sugar - you will need white granulated sugar for the pie filling.
- Cornstarch - this helps to thicken the pie filling as it cooks, keeping it from getting soggy.
- Lemons - you will need both the zest and the juice from a fresh lemon.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make a Perfect Pie Crust
Don’t be frightened by making your own pie crust! While there are certainly ways to mess it up, it isn’t actually all that complicated as long as you follow the directions and keep your ingredients nice and cold. Here are our step-by-step instructions for making a perfect pie crust every time:
- Mix the pie dough. In a medium sized mixing bowl, combine the four and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water. Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Divide and chill. Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour.
- Roll the dough out. Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
- Line your pie plate. Carefully line a pie plate with the rolled dough and set aside.
- Make the lattice strips. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
- Make the filling. Prepare your pie filling as directed and fill your pie shell.
- Make the lattice design on the top. Take your prepared lattice strips and create a lattice design over the top. Trim any excess as needed, then crimp the bottom and top layers of dough all around the edge of the pie dish so that they seal together and look decorative.
- Bake. Bake your pie as directed, and enjoy!
How to Make Blackberry Pie Filling
- In a small bowl, combine the sugar and cornstarch and whisk them together.
- In a separate mixing bowl, add the blackberries, lemon juice, lemon zest, and vanilla extract and mix together gently.
- Sprinkle the sugar and cornstarch mixture over the blackberries and toss to coat.
- Transfer the pie filling to the prepared pie crust, create a lattice design over the top of the pie with the reserved dough strips and bake as directed.
Tips and Tricks
- When it comes to making flakey pie dough, remember to keep your ingredients cold, cold, cold! Using cold butter or Crisco and ice water will help immensely.
- It’s a good idea to chill your pie dough if you have the time, but if you are in a rush, you can skip it. This recipe still rolls out nicely without chilling.
- If you use frozen berries, be sure to thaw hem before using. You’ll also want to increase the cornstarch to ⅓ cup to help keep the blackberry pie filling the right consistency.
- If you have never made a lattice top for a pie and want to see some good visual instructions, check out this lattice-top pie recipe.
Frequently Asked Questions
Yes, the filling will thicken tremendously once it has cooled. The natural pectin in the berries and the cornstarch both thicken as they cool.
Sure - it doesn’t have quite the same flavor, but you can’t beat the time it takes!
As long as you use the full amount of cornstarch and bake your pie long enough, you won’t have a problem with it becoming too runny. The cornstarch and sugar cook together in the filling, along with the natural pectin in blackberries, to help thicken the mixture as it cooks and cools.
Once the filling is bubbly and thick, and the pie crust is golden brown, your pie is finished baking at 350 degrees, which generally will take between 45 minutes and 1 hour.
What to Serve with Blackberry Pie
- Vanilla ice cream: A classic pairing that balances the tartness of the blackberries with sweet creaminess.
- Whipped cream: The creamy flavor and texture taste amazing with sweet and tart berries. Add a dash of cinnamon to your whipped cream for a warm and cozy flavor.
- Almond Streusel: Top your pie with a nutty and crunchy almond streusel.
- Candied pecans: Add some crunch and sweetness to your pie by sprinkling candied pecans on top of it.
Storing and Freezing Instructions
- Room Temperature: this pie can be covered with aluminum foil and stored at room temperature for up to 2 days.
- Refrigerator: you can also cover and store in the fridge for up to 5 days.
- Freezer: if you plan to freeze your pie, let it cool completely and then wrap in aluminum foil, then plastic wrap. Store frozen for up to 2 months.
- Thawing: to thaw a frozen pie, either pull it out to room temperature for a few hours, or you can toss into a 350 degree oven for about 10 minutes.
Blackberry Pie Recipe
Ingredients
Double Pie Crust Recipe
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 8 oz Crisco or butter
- ¼ cup Water cold
Blackberry Pie Filling
- 6 cups Blackberries fresh or frozen
- ⅔ cup Sugar
- 4 Tablespoons Cornstarch ⅓ cup if using frozen blackberries
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- ½ teaspoon Vanilla Extract
To Finish
- 1 large Egg
- 1 Tablespoon Water
- 1 Tablespoon Sugar
Instructions
Basic Double Pie Crust
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over a 9" pie plate at least ½".
- Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
Blackberry Pie Filling
- In a small bowl, combine the sugar and cornstarch and whisk together.
- In a separate mixing bowl, add the blackberries, lemon juice, lemon zest and vanilla extract and mix together gently. Sprinkle the sugar and cornstarch mixture over the blackberries and toss to coat.
- Transfer the pie filling to the prepared pie crust, then create a lattice crust on top of the pie with the reserved dough strips.
Baking
- Preheat oven to 350 degrees F.
- Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with 1 tablespoon of sugar just before baking.
- Bake in a preheated 350 degree oven for about 45 minutes - 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
- Once the pie has finished baking, remove from the oven and let cool before serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!
Nutrition
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This recipe for blackberry pie gives you step-by-step instructions to make the very best homemade Blackberry Pie. It's got a light and flakey crust with a juicy, sweet blackberry filling that tastes incredible with a big scoop of vanilla ice cream.
Kathi Allen
My husband and and I loved it. Mine came out quite juicy/watery. I used the cornstarch, is there something else I can do to help?
Jill Baird
Did you serve it hot or cold? If it's served too warm, it has a tendency to be a little runny. You can cool it off and serve it cool and it will firm up a little.
Cindy WilliamdonchZn
Jill, I just made mine from my fresh picked Blackberries.So excited been awhile since I made a B.B. pie.
Joyce Leitschuh also
I made 1
Aaron David Thomassie
Thanks Carefree kitchen I appreciate the recipe for the blackberries yesterday evening Pick 3 gallons of blackberries at my home they grow in the wild in Mississippi over here thank you for the recipe I made one pie and it was delicious thank you very much I will make a couple more Blackberry pies.
Jill Baird
I'm so happy to hear you loved it! I am jealous you already have blackberries. Ours isn't on for another 6 weeks or so! You might also try my berry syrup recipe but with just blackberries, Such a fun breakfast treat!
Tracy Cummins
They’re probably worlds better than the tiny dry berries found in my area! Oh BOY!!! Three gallons! I hope you make all kinds of yummy desserts!
Kathi Allen
Want to add that I thought I hit 5 stars!
Jill Baird
Thanks so much, Kathi! I appreciate your support!
Aimee Litras
We loved the pie however the lemon zest was too much. I love lemon and after my first bite, it almost overpowered the blackberries. My family doesn’t love lemon so they were a little bit disappointed. I used frozen berries that I thawed out and used 4T cornstarch and the consistency was perfect. I will for sure make this again but without the lemon zest. Thank you for posting!
Gina
I'm a complete sucker for any berry pie so I had to try this and it did not disappoint! Used butter for the crust and it was deliciously flaky while the berry filling was the perfect amount of set and gooey 🙂
Shadi Hasanzadenemati
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family.